DETOX 1
 


 
Middle Eastern Spiced Aubergine With Bulgar, Saffron Yoghurt, Toasted Almonds & Pomegranate

INGREDIENTS


Aubergine, bulgar wheat, parsley, mint, pomegranate seeds, almonds, cumin seeds, ground coriander, saffron, lemon, garlic, oat yoghurt (water, oats, rapeseed oil, potato starch, potato protein, acids (malic acid, lactic acid), stabiliser (pectin), calcium carbonate, calcium phosphate, salt, vitamins (D2 and B12), potassium iodide)

Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

NUTRITION

Calories 468kcal; Protein 15.7g; Fat 27.4g; Saturated Fat 3g; Total Carbs 42.2g; Fibre 18.6g; Salt 1.5g

Based on a single person portion

METHOD

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

  1. Please note: this is one of very few recipes that takes a little over 15 minutes to finish at home. If you're short on time you can fry the aubergine for 15 minutes instead, but you will get a better flavour and texture by roasting.

  2. Preheat your oven to 200°C / 180 fan, take out a large roasting tray and bring a small saucepan of water to the boil on the hob.

  3. Slice the aubergine into 1cm thick rounds, then place into your roasting tray, drizzle with olive oil and toss in the spice mix to coat. Roast in the oven for 15 minutes, then flip them over and roast for 15 minutes more. Add the almonds to one side of your roasting tray for the final 5 minutes of cooking time to toast them.

  4. Add the bulgar wheat to your saucepan of boiling water, boil for 6-8 minutes or until the grains are tender, then drain and set aside. While the bulgar cooks, finely chop the parsley and mint, then toss them through the bulgar along with a drizzle of olive oil and salt to taste.

  5. Layer the roasted aubergines between serving plates, scatter over the bulgar wheat and drizzle over the saffron yoghurt on top. Sprinkle with pomegranate seedsparsley and mint to serve and enjoy! 



                      NOURISH 1
                       



                      Hot & Sour Thai Tom Yum With Udon Noodles, Pak Choi, Button Mushrooms & Spring Onions

                      INGREDIENTS

                      Onion, garlic, ginger, red chilli, tomato puree, coconut sugar, kaffir lime leaves, vegetable boullion (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, onion, parsnip, leek, carrot, maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg), mushroom, tofu (water, soya beans* (31%), nigari), lime, soy sauce (gluten free), rice vinegar, lemongrass, tomato puree, soba noodles (wheat flour, water, salt), spring onions, coriander

                      Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

                      NUTRITION

                      Calories 505kcal; Protein 28.5g; Fat 8.3g; Saturated Fat 1.4g; Total Carbs 85.6g; Fibre 11.9g; Salt 3.5g

                      Based on a single person portion

                      METHOD

                      Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

                      1. Boil your kettle then take out two saucepans.

                      2. Pour boiling water into one saucepan, salt the water, and cook the udon noodles for 5-6 minutes or until tender but al dente

                      3. Cut off the base of the pak choi and use your hands to pull apart the leaves. Cut any larger button mushrooms in half and leave any smaller ones whole.

                      4. Empty the tom yum broth into a separate saucepan and place over a medium heat. Bring to the boil, then add the pak choi and button mushrooms, reduce to a simmer and cook 5-8 minutes or until the vegetables are tender. 

                      5. Finely slice the spring onions and pick the coriander leaves.

                      6. To serve up, divide the udon noodles between serving bowls, pour over the hot tom yum broth and vegetables. Finish the dish with a squeeze of fresh lime juice, a scattering of spring onions and the coriander. Enjoy!


                                                        NOURISH 2

                                                        Brown Rice Noodles With Crispy Tofu, Julienned Vegetables & Black Bean Rayu Chilli Sauce 

                                                        INGREDIENTS

                                                        Brown rice noodles (brown rice, water, salt), tofu (soy), mint, courgette, carrot, fermented black beans, red chillies, vegetable oil, sesame oil, garlic, sesame seeds, soy sauce (gluten free), raw natural cane sugar, cinnamon, star anise

                                                        NUTRITION

                                                        Calories 578kcal; Protein 21.4g; Fat 22.3g; Saturated Fat 3.8g; Total Carbs 80.8g; Fibre 10.7g; Salt 0.75g

                                                        Based on a single person portion

                                                        ALLERGENS

                                                        Soy, sesame

                                                        Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

                                                        METHOD

                                                        Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

                                                        1. Boil a kettle, then take out a saucepan and a frying pan. Cut the tofu into 1.5cm cubes.

                                                        2. Fill your saucepan with boiling water from your kettle and lightly salt the water. Bring to the boil, place the noodles in the pan and cook until tender, around 3 minutes. Drain and rinse well, ensuring they don't stick together.

                                                        3. Place your frying pan over a medium heat, add a drizzle of oil (sesame oil is good for extra flavour but any oil works well) and fry the tofu until golden on all sides, around 7 minutes. 

                                                        4. Peel the carrot and cut into matchsticks. Julienne the courgette or peel into ribbons.

                                                        5. Once the tofu is golden, season with a little soy (or salt if you don’t have any), then add the carrot to the same pan and fry for 2-3 minutes, before adding the courgettes to warm through, around 1-2 minutes. Add the noodles to the pan, tear in the mint leaves and warm through, around 30 seconds. 

                                                        6. Divide the noodles between serving bowls, drizzle over the dressing and enjoy!


                                                                  FEAST 1
                                                                   

                                                                  Adobo Black Bean Tacos With Shredded Lettuce, Lime Cashew Crema, Avocado & Salsa Macha

                                                                  INGREDIENTS

                                                                  Black beans, ancho chilli, garlic, paprika, cumin, red wine vinegar, extra virgin olive oil, water, sea salt, balsamic vinegar, soy sauce (gluten free), chilli flakes, cashews, lime juice, lemon juice, guajillo chillies, chile de arbol, peanuts, sesame seeds, cider vinegar, corn tacos (water, yellow corn flour, sea salt), baby gem lettuce, avocado

                                                                  ALLERGENS

                                                                  Nuts, peanuts, sesame, soy

                                                                  Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

                                                                  NUTRITION

                                                                  Calories 753kcal; Protein 21.3g; Fat 48.4g; Saturated Fat 8.3g; Total Carbs 64.9g; Fibre 19.4g; Salt 1.5g

                                                                  Based on a single person portion

                                                                  METHOD

                                                                  Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

                                                                  1. Take out a saucepan and a large frying pan.

                                                                  2. Empty the black beans into your saucepan, place over a medium heat and warm through, stirring occasionally, until piping hot, around 5 minutes.

                                                                  3. Finely shred the baby gem by cutting horizontally across the head. De-stone the avocado and cut into thin slices flat side down. If you're feeling fancy you could fan the avocado to elevate the final presentation. Using the palm of your hand, carefully push the avocado down and away from yourself to open it up like a fan without the slices breaking. Add a drizzle of oil to the salsa macha to loosen it up a little if needed.

                                                                  4. Once the beans are one minute off, warm the tacos through by dry frying (without oil) in your frying pan over a medium heat for 30-60 seconds on each side.

                                                                  5. Lay everything out on your table and then start building your tacos. We recommend starting with black beans, then shredded lettuce, drizzling with lime cashew crema, then topping with some slices of avocado and a final drizzle of salsa macha.

                                                                      FEAST 2


                                                                      Crispy Mushroom Shawarma With Minted Jalapeno Salsa, Pickled Radish & Garlic Tahini Sauce In Pillowy Soft Flatbread

                                                                      INGREDIENTS

                                                                      King oyster mushrooms, portabello mushrooms, mint, radish, garlic, allspice, cumin, paprika, extra virgin olive oil, tahini (sesame), pomegranate molasses, preserved lemons, jalapeño, mint, flatbread (sesamewheat flour, salt, water)

                                                                      Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

                                                                      NUTRITION

                                                                      Calories 671kcal; Protein 29.8g; Fat 24g; Saturated Fat 2.9g; Total Carbs 83.1g; Fibre 14g; Salt 1.2g

                                                                      METHOD

                                                                      Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

                                                                      1. Preheat your oven to 220°C / 200°C fan, then take out a large roasting tray and a frying pan.

                                                                      2. Shred the king oyster mushrooms by using a fork to score deep grooves along the length of the stems on all sides. Turn the mushrooms as you score the stems, then use your hands to roughly pull apart any remaining pieces, until you're left with strings of 'pulled' mushroom. Slice the portobello mushrooms 0.5cm thick.

                                                                      3. Place the mushrooms into your roasting tray, pour over the mushroom marinade, a generous drizzle of olive oil, some salt and pepper and give everything a good mix with your hands until the mushrooms are all thoroughly coated. Roast in the oven for 15 minutes or until tender.

                                                                      4. Once the mushrooms are ready, place a large frying pan over a high heat and dry fry the flatbreads for around 30-60 seconds on both sides to warm through.

                                                                      5. Lay out your warm flatbreads, load them up with the mushroom shawarma and pickled radish. Drizzle over the garlic tahini sauce and jalapeño salsa (very spicy!), wrap them up and get stuck in!

                                                                                            Availability